Best Crispy Pork Schnitzel Recipes
SHEET-PAN CRISPY PORK SCHNITZEL
Schnitzel is a way of preparing thin slices of meat by breading and frying them until crisp. While the popular Viennese dish is traditionally made with thinly pounded veal, here, pounded pork cutlets are breaded and baked on a sheet pan - rather than fried in a skillet - until golden for an easy weeknight meal. The key to perfectly brown breadcrumbs is the addition of a few dollops of mayonnaise, which helps the coating crisp up during baking. A tangy salad offers fresh and bright notes that balance the rich pork. Look for whole hearts of palm (cylinders rather than sliced) for their firmer texture; the vegetable has a delicate flavor similar to artichokes, with a crunchy-creamy consistency.
Provided by Kay Chun
Categories dinner, meat, main course
Time 40m
Yield 4 Servings
Number Of Ingredients 14
Steps:
- Heat oven to 400 degrees. Lightly grease a rimmed baking sheet.
- Separately place flour and eggs in two shallow bowls. Beat the eggs, then stir in the garlic. In a third shallow bowl, whisk 3 tablespoons of the oil with mayonnaise until well blended, then add breadcrumbs and mix with your fingers until there are no clumps, and oil is evenly distributed.
- Season pork with salt and pepper. Working with one piece at a time, dredge in flour (shake off excess), dip in egg (shake off excess) and dredge in breadcrumbs, pressing to adhere. Transfer to the prepared baking sheet. Bake until golden and crispy, about 20 to 25 minutes. Season with salt and pepper.
- Meanwhile, in a large bowl combine the remaining 6 tablespoons oil, 2 tablespoons lemon juice from 1 lemon, capers, caper brine and parsley, and whisk until well blended. Season with salt and pepper. Add hearts of palm, celery and tomatoes and toss to evenly coat.
- Divide schnitzel and salad on 4 serving plates, cut the other lemon into wedges and serve alongside.
CRISPY PORK SCHNITZEL
This is from Simply Recipes (in my opinion the best food blog out there!) www.simplyrecipes.com by Elise Bauer.
Provided by Queen Dana
Categories Pork
Time 10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Use a meat hammer to pound the pork cutlets to 1/4-1/8 inch thickness. Cut small slits around the edges of the cutlets to prevent curling.
- Set out 3 shallow bowls. One with a mixture of the flour, seasoned salt, and pepper. The second with the egg and milk whisked together. The third with a mixture of the bread crumbs (or panko) and paprika.
- Heat the olive oil in a large skillet on medium high heat. Dredge the cutlets first in the seasoned flour, then dip the cutlets in the egg mixture, and then into the mixture of bread crumbs and paprika.
- Working in batches, sauté the cutlets for 3-4 minutes on each side. Remove the cutlets from the skillet and cover with foil or place in a warm oven to keep warm.
- Add the chicken stock into the skillet to deglaze the pan, scraping the bottom of the pan to loosen the brown bits. In a small bowl mix the dill and salt into the sour cream. Stir the sour cream mixture into the chicken stock. Heat and stir until mixture thickens (do not let boil).
- Serve the cutlets with the sauce, and lemon slices if you like.
Nutrition Facts : Calories 584.7, Fat 32.2, SaturatedFat 9.6, Cholesterol 187.8, Sodium 637.4, Carbohydrate 23.9, Fiber 1.4, Sugar 3.1, Protein 47
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